Swordfish Kebab

Swordfish Kebab Recipe from Turkey with Garlic, Oil, and Sea Salt

Region / culture: Turkey | Servings: 4

Introduction

Swordfish kebabs are a delicious and flavorful dish that is perfect for grilling season. The combination of tender swordfish, tangy lemon juice, and aromatic herbs make this dish a crowd-pleaser.

History

Swordfish kebabs have been enjoyed for centuries in Mediterranean cuisine. The tradition of grilling fish on skewers dates back to ancient times when fishermen would cook their catch over an open flame.

Ingredients

1 tsp of minced garlic
0.75 tsp of sumac powder, plus more as needed
3 tbsp of extra-virgin olive oil
0.25 tsp of sea salt
3 tbsp of lemon juice
2 tbsp of minced parsley
1.5 lb of swordfish steaks, cut into 1 inch cubes

How to prepare

Combine all ingredients except swordfish and mix well. Add the mixture to the swordfish and marinate in the dressing for 4 hours in the refrigerator. Thread the swordfish onto skewers and dust with additional sumac. Grill or broil the skewers as closely to the flame as possible, turning them once. Cook for about 6 minutes per side, taking care not to overcook. Serve with rice.

Variations

Try using different herbs and spices in the marinade, such as oregano, thyme, or cumin.
Add vegetables to the skewers, such as cherry tomatoes, bell peppers, or red onion.

Cooking Tips & Tricks

Make sure to marinate the swordfish for at least 4 hours to allow the flavors to fully develop.

- Use high-quality extra-virgin olive oil for the best results.

- Be careful not to overcook the swordfish, as it can become tough and dry.

Serving Suggestions

Swordfish kebabs can be served with a side of rice, grilled vegetables, or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Grilling or broiling the swordfish kebabs is the best way to cook them, as it allows the fish to develop a delicious charred flavor.

Ingredient Substitutions

If you don't have sumac powder, you can substitute with a combination of lemon zest and paprika for a similar flavor profile.

Make Ahead Tips

You can marinate the swordfish ahead of time and keep it in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Serve the swordfish kebabs on a platter with a sprinkle of fresh parsley and a wedge of lemon for a beautiful presentation.

Pairing Recommendations

Swordfish kebabs pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Leftover swordfish kebabs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of swordfish kebabs contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Swordfish kebabs are low in carbohydrates, making them a great option for those following a low-carb diet.

Fats

The main source of fat in swordfish kebabs comes from the olive oil used in the marinade. Olive oil is a healthy source of monounsaturated fats, which are beneficial for heart health.

Proteins

Swordfish is a rich source of protein, with each serving of kebabs providing a substantial amount of this essential nutrient.

Vitamins and minerals

Swordfish is high in vitamins B6 and B12, as well as selenium and niacin. These nutrients are important for overall health and well-being.

Alergens

Swordfish kebabs contain fish and may not be suitable for those with seafood allergies.

Summary

Swordfish kebabs are a nutritious and delicious meal option that is high in protein and low in carbohydrates. They are a great choice for those looking to enjoy a healthy and flavorful dish.

Summary

Swordfish kebabs are a delicious and nutritious dish that is perfect for grilling season. With a flavorful marinade and tender swordfish, this dish is sure to be a hit at your next barbecue.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory. It was many years ago, when I was visiting my dear friend Maria in her small village by the sea. Maria was known for her amazing culinary skills, and I always loved watching her cook in her quaint little kitchen.

One sunny afternoon, Maria invited me to join her in preparing a special meal for her family. She told me that we would be making swordfish kebabs, a dish that was a favorite among the locals. I was intrigued, as I had never tried swordfish before, let alone cooked it myself.

Maria led me to the local fish market, where we selected the freshest swordfish steaks available. The fisherman told us that the key to a good swordfish kebab was to marinate the fish in a flavorful blend of herbs and spices before grilling it to perfection. Maria smiled knowingly, as if she had a secret recipe up her sleeve.

Back at her home, Maria revealed her ingredients for the marinade: olive oil, lemon juice, garlic, rosemary, and a touch of red pepper flakes for some heat. She explained that the acid in the lemon juice would help tenderize the swordfish, while the garlic and herbs would impart a delicious flavor.

We carefully coated the swordfish steaks in the marinade and let them sit for a few hours to soak up all the delicious flavors. As we waited, Maria shared with me the story of how she had learned to make swordfish kebabs from her grandmother, who had passed down the recipe through generations.

Her grandmother, she told me, had a special way of cooking that was simple yet full of love and tradition. She had learned to rely on her senses and instincts rather than precise measurements, trusting that her hands knew just the right amount of each ingredient to use.

As the sun began to set, we fired up the grill and threaded the marinated swordfish onto skewers, interspersed with colorful bell peppers and onions. The smell of the fish sizzling over the flames filled the air, and my mouth watered in anticipation.

Maria expertly flipped the kebabs, ensuring that each side was perfectly grilled and charred. The swordfish had turned a beautiful golden brown color, and I could see the juices bubbling beneath the surface. Maria smiled, knowing that our meal was almost ready.

We set the table with a simple salad of fresh tomatoes and cucumbers, drizzled with olive oil and sprinkled with sea salt. The swordfish kebabs were placed on a large platter, garnished with a squeeze of lemon and a sprinkle of fresh herbs.

As we sat down to eat, Maria raised her glass in a toast to friendship and good food. I took a bite of the swordfish kebab and was instantly transported to a world of flavor and delight. The fish was tender and juicy, with a hint of smokiness from the grill and a burst of freshness from the lemon and herbs.

I savored each bite, knowing that this recipe would become a treasured favorite in my own kitchen. Maria and I laughed and talked long into the night, enjoying the simple pleasure of good food shared with loved ones.

That day, I learned more than just a recipe for swordfish kebabs. I learned the importance of tradition, of passing down knowledge and skills from one generation to the next. I learned that cooking is more than just following a set of instructions – it is an art, a craft, a labor of love.

And most of all, I learned that the best meals are those made with care, with passion, and with the joy of sharing them with others. Maria and I may be miles apart now, but whenever I make swordfish kebabs in my own kitchen, I am reminded of that sunny afternoon by the sea, of friendship and laughter and love. And for that, I am forever grateful.